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For the Love of Cooking
This is a must try cookie recipe!!! I made these tasty treats for dessert when we had friends over for dinner and they were a HUGE hit with everyone. The pumpkin flavor was amazing in these moist and soft cookies and the cinnamon icing made them extra special. I think I have a new favorite cookie - they are that good!
Pumpkin Cookies with Cinnamon Icing:
Recipe and photos by For the Love of Cooking.net
- 2 cups of flour
- 1/2 cup of whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup of butter, softened
- 1 1/2 cup of white sugar
- 1 cup of canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Directions: - Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.
- In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.
- Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.
Cinnamon Icing:
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 cups of powdered sugar
- 3-4 tbsp milk
- 1 tbsp melted butter
- Combine all of the ingredients together in a bowl and mix thoroughly.
- Place the cookies on a wire rack over waxed paper.
- Spoon the icing over the top of each cookie and spread around until covered.
- Serve with an ice cold glass of milk. Enjoy!
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Comments (6)
Oh wow, that looks delicious. The cookie looks so homey and comforting, too. And I just so happen to have all the ingredients on hand except for the whole wheat flour. Do you think the recipe would suffer in quality if I used 2 1/2 cups all purpose instead of 2 cups all purpose + 1/2 cup whole wheat flour?
Looks really tasty. This is a great time of year for pumpkin. I just saw a recipe for a pumkin layer cake filled with cinnamon honey pecan cream cheese! Might make it for hubby to take to work.
@whyzat@xanga - Oh man! Please do share that recipe/link!
yes, they look good :)
This recipe is from the local grocery store chain, so they tell you to use their products. I'm sure since you bake, you can substitute. Olive oil in cake? Ick. I hope this cut and paste works.
Spiced Pumpkin Walnut Cake
1 box yellow cake mix
1 15oz can pumpkin for pie
1 C HEB real egg
1/3 C extra light olive oil
1 naval orange peeled, grated, and
juiced (about ¾ cup juice)
1 tsp Chinese 5 spice
Icing:
1 C whipped topping
1 Tbsp fresh grated orange peel
½ C HEB cinnamon honey pecan cream cheese, softened
Heat oven to 350 deg. Heavily spray two 8” or 9” cake pans with nonstick cooking spray, line bottoms with parchment paper. Combine cake mix, pumpkin, egg, olive oil, orange juice, and Chinese five spice in large mixer bowl (reserve orange peel for icing). Beat on medium speed 2 minutes. Pour batter into prepared pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then invert on cooling rack and cool completely.
Combine whipped topping and orange peel in large bowl, set aside. Place one layer on cake platter and spread cream cheese on top. Top with second layer and ice top of cake. Refrigerate until ready to serve.
mmmmmm